Spinach Salad with Cranberry Vinaigrette Dressing

My mom and I made an early Christmas dinner this year, because I won't be going home for the holidays. (This is my first year away from my family, and spending it with my boyfriend and his family on Vancouver Island!)

Of course we made the turkey, stuffing, cranberry sauce (with my super yummy Festive Cranberry Sauce recipe you can get here), and potatoes, but I wanted to incorporate something festive, but healthy into our dinner.

We NEVER have salad at our holiday dinners, so I decided this year would be our first (lots of firsts are happening this year!)

I decided to go with cranberry vinaigrette because cranberry is very festive, and vinaigrettes are my favourite kind of dressing for salads.

Simple as that.


Cranberry Vinaigrette Dressing


3 tbsp apple cider vinegar
1/3 C olive oil
2 tbsp water
1 tsp maple syrup
1/2 C fresh cranberries
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp pepper


Place all ingredients in a food processor or blender. 

Blend until smooth! That's pretty it...

Feel free to adjust sweetness by adding a little more maple syrup if needed.

Store in a container in the fridge. 

Should keep for about a week.


Spinach Salad:


4 C spinach
1/4 C sliced onion, julienne style.
1/2 cucumber, sliced thin.
1/2 C lightly toasted walnuts (or pecans)
1/3 C dried cranberries
2 tbsp soft goat cheese, crumbled (optional, but HIGHLY recommended!)
1 avocado, diced.
1/2 - 2/3 C Cranberry Vinaigrette Dressing (use your own judgement)


In a large salage bowl, combine all ingredients.

Mix the dressing evenly with salad spoons and serve!


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